Soottawat Benjakul - Böcker

Postharvest Technologies and Quality Control of Shrimp provides the most updated and comprehensive knowledge on conventional chemical additives, novel natural preservatives, innovative technologies, and packaging solutions employed to enhance the quality and safety of shrimp and shrimp products. The book disseminates current developments in natural preservatives as well as advancements in new technologies to extend the shelf-life of shrimp and their products during different storage conditions. Edited by experts in the field of fisheries and seafood science, this book provides its readership with a broad overview of shrimp postharvest quality losses.The authors have gathered a wealth of recent information and guidance on the utilization of natural preservatives and novel technologies for the quality control of shrimp. Subsequent chapters discuss the impact of handling, processing, and storage on shrimp postharvest quality, followed by various preservatives and technologies employed to retard described quality losses. The book concludes with a discussion of safety and regulation issues related to food additives.

Addresses the most vulnerable and critical issues in shrimp postharvest quality controlDiscusses the application of various preservatives to enhance the quality control of shrimp and their side effectsProvides and explains novel technologies, including smart packaging, cold plasma technology, and more in the shelf-life extension of shrimp and shrimp productsOutlines the safety, regulation, and environmental impact of natural preservatives and novel technologies in the area

Interaction of Food Macromolecules: The Matrix of Future Foods provides a detailed understanding on why biological macromolecules, i.e., proteins, lipids, and carbohydrates with ligands interactions are essential to understanding biology at the molecular level. The book aims to create a multidisciplinary forum of discussion on the interaction between macromolecules and ligands, providing an understanding on how biological macromolecules with ligands interactions are central to facilitating the discovery, design, and development of future, functional foods. In addition, it outlines information available on the macromolecules-ligands interaction that happens inside the food matrixes and inside our bodies.Knowing about the mechanisms responsible for the macromolecules-ligands recognition and binding facilitates the discovery, design, and development of future and functional foods.

Discusses how the interaction between macromolecules and ligands facilitates the discovery, design, and development of future, functional foodsShows how macromolecules can affect foods’ stability, functionality, physicochemical behaviors, and bioavailabilityOutlines how binding models such as lock-and-key, induced fit, and conformational selection of macromolecule-ligands affect the overall properties of food and foodstuffs

This book focuses on the global scenario of shrimp farming, shrimp culture practices, shrimp biology, taxonomy, and major disease challenges along with disease diagnostics in shrimp farming.

This book focuses on the global scenario of shrimp farming, shrimp culture practices, shrimp biology, taxonomy, and major disease challenges along with disease diagnostics in shrimp farming. It covers all the recent advancements in shrimp culture technology and serves as a comprehensive guide for all the stakeholders associated with the shrimp industry, including academicians, students, research laboratories, shrimp culturists, and institutional libraries. This book discusses major disease challenges, disease diagnostics, value addition, quality control, industry scenario, marketing, and processing. The book chapters are elucidated with pictorial representations and self-explanatory flow charts. Individual chapters devoted to shrimp pathology, major disease challenges, pathogen isolation techniques, and diagnostic methods are important parts of the book.This book is of interest to aquaculture practitioners, academicians, students, and researchers directly or indirectly involved in shrimp culture.

This book provides a comprehensive overview of recent developments to valorize fish waste as a source of useful products. In the first few chapters, an introductory section unearths global fish waste production, its detrimental effects and its role in the circular economy. The next section of the book discusses recent applications of fish waste and by-products utilization for the production of useful products such as fertilizers, biogas, biodiesel, fish sauce, enzymes and many more. This book will serve as an important source of recent research developments and applications of fish waste generated at different stages of fish processing. This book will also act as an important reference to the research group conducting research on fish and fish by-product utilization and valorization.